|
|
|
| Registros recuperados: 29 | |
|
|
| Gomes,Luciana de Oliveira Froes; Santiago,Raquel de Andrade Cardoso; Carvalho,Ana Vania; Carvalho,Rosangela Nunes; Oliveira,Iana Gabriela de; Bassinello,Priscila Zaczuk. |
| The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phaseolus vulgaris; Byproducts; Technological characteristics; Acceptability. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200307 |
| |
|
| |
|
|
| ZUANAZZI, J. S. G.; DELBEM, Á. C. B.; MARENGONI, N. G.; LARA, J. A. F. de. |
| A análise sensorial pode ser aplicada para determinar a aceitação de um produto por parte dos consumidores, no desenvolvimento de novos produtos, no melhoramento de produtos, ou ainda em estudos para redução de custos, controle de qualidade e, entre outras aplicações, estudos de vida útil. O objetivo deste trabalho foi realizar a avaliação sensorial do empanado elaborado com carne mecanicamente separada de pacu. Os empanados foram analisados por cem provadores não treinados de várias faixas etárias. Para a caracterização da análise sensorial os empanados foram assados em forno elétrico durante 20 minutos, e em seguida, encaminhado para a avaliação sensorial, onde os provadores expressaram o grau de aceitação global em relação ao sabor, cor, aroma,... |
| Tipo: Artigo em anais de congresso (ALICE) |
Palavras-chave: Agregação de valor; Aceitabilidade; Piaractus mesopotamicus; Subprodutos de pescado; Acceptability; Value aggregation; Fish products. |
| Ano: 2013 |
URL: http://www.alice.cnptia.embrapa.br/handle/doc/973559 |
| |
|
|
| Silva,Vanessa Mandu da; Campos,Raquel Pires; Borsato,Aurélio Vinícius; Candido,Camila Jordão; Donadon,Juliana Rodrigues. |
| Abstract Bocaiuva cultivation, mainly in Mato Grosso do Sul, has a strong socio-economic and environmental appeal. Bocaiuva pulp is rich in nutrients and has antioxidant action, and its use in the formulation of jellies minimizes post-harvest losses and provides market with a product with high nutritional value throughout the year. The aim of this work was to elaborate and chemically and sensorially evaluate jellies produced with bocaiuva pulp (Acrocomia aculeata (Jacq.) Lodd ex Mart) of two morphotypes, orange and yellowish pulp, characterizing fresh pulps and jellies regarding physical and chemical parameters. Diluted pulp and sugar (1: 1), pectin and citric acid were used in jelly processing. Fresh pulp and jelly made with yellowish pulp showed higher... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Acrocomia aculeata (Jacq.) Lodd ex. Mart; Processing; Acceptability; Bioactive. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000500901 |
| |
|
|
| VIEIRA, A. D. S.; BURITI, F. C. A.; SILVA, L. M. F. da; EGITO, A. S. do.; SANTOS, K. M. O. dos. |
| O presente trabalho teve como objetivo avaliar a aceitabilidade de queijo Minas frescal potencialmente probiótico produzido com leite de cabra e com a cultura probiótica Bifidobacterium animalis subsp. lactis BB12. Foram analisados os atributos sabor, aparência, textura e aspecto global, através de escala hedônica de 9 pontos (1 = desgostei muitíssimo; 9 = gostei muitíssimo), além da intenção de compra. Também foram analisados o pH e a acidez titulável das amostras. As comparações foram realizadas em relação a um tratamento ?controle?, produzido sem a adição da bactéria probiótica. As análises ocorreram após 7 dias de processamento dos queijos, tempo necessário para o equilíbrio das características bioquímicas que interferem no seu sabor. Ambos os queijos... |
| Tipo: Artigo em anais de congresso (ALICE) |
Palavras-chave: Caprino; Queijo de cabra; Produto derivado do leite; Queijo minas frescal; Bifidobacterium animalis; Intenção de compra; Aceitabilidade; Acidez titulável; Alimento funcional; Probiótico; Propriedade físico-química; Análise organoléptica; Caprino; Tecnologia de alimento; Avaliação sensorial; Análise de alimento; Goat cheese; Fresh cheese; Acceptability; Buying intention; Titratable acidity; Probiotics; Health foods. |
| Ano: 2009 |
URL: http://www.alice.cnptia.embrapa.br/handle/doc/576371 |
| |
|
| |
|
| |
|
|
| GUIMARÃES,Juliana de Lima Brandão; CALIXTO,Flávia Aline Andrade; KELLER,Luiz Antônio de Moura; SILVA,Licínio Esmeraldo da; FURTADO,Ângela Aparecida Lemos; MESQUITA,Eliana de Fátima Marques de. |
| Abstract The decreasing stock of the main species consumed in Brazil has stimulated studies regarding the use and development of products using low commercial value species. The shrimp trawling modality produces a large volume of a “mix” category comprising low commercial value fish. However, it is necessary to develop products with greater practicality to meet the current demands of the Brazilian consumer. The aim of the present study was to develop a sausage using a low commercial value fish, the Brazilian flathead (Percophis brasiliensis ), caught in the fish trawling “mix” category landed in Niterói/RJ, and perform physico-chemical, microbiological, toxicological and sensorial analyses. The centesimal composition of the analyzed fish were as follows:... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Acceptability; Bacteriological analyses; Physico-chemical analyses; Fish derivatives; Accompanying fauna. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500115 |
| |
|
| |
|
| |
|
|
| Neiva,Cristiane Rodrigues Pinheiro; Machado,Thais Moron; Tomita,Rubia Yuri; Furlan,Érika Fabiane; Lemos Neto,Marildes Josefina; Bastos,Deborah Helena Markowicz. |
| This study aimed to develop sensory acceptable, high nutritional value fish crackers that could be kept at room temperature for 180 days. Minced fish of different low-value species was the raw material employed to produce two types of fish crackers: a) the traditional keropok cracker, which was expanded by deep frying; and b) a low-fat fish cracker, expanded by microwave cooking. The protein content of the fried fish crackers (FFCs) and that of the microwaved fish crackers (MFCs) were high (10.86 and 14.70%, respectively). The essential amino acid contents of the two types of fish cracker were above the FAO requirements for adults, and the lysine content was above the requirements for children. Sensory analysis, performed by adult panelists, resulted in a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Minced fish; Fish products; Fish crackers; Nutritional value; Acceptability. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400024 |
| |
|
| |
|
|
| Bostock, T.; Montaño, R.; Mora, Y.. |
| This paper describes a simple method of producing a protein-enriched sweet biscuit, shown to be popular with young children, by adding cooked minced shark flesh and soya flour to a slightly modified biscuit formulation. The biscuit can be manufactured on standard production equipment at a cost which renders it ideal for use in institutional feeding programmes, the product´s extended shelf life being an additional advantage, especially in remote rural areas. Acceptability tests were carried out amongst 1,750 school children in poor communities both in the Andes and in Guayaquil. The children were fed biscuits (12,35 g) per day, of wich an average of 96,7% in Guayaquil and 99% in the Andean areas were consumed immediately. Acceptance was high and fishy... |
| Tipo: Journal Contribution |
Palavras-chave: Processing fishery products; Dried products; Food fish; Acceptability; Dried products; Acceptability; Http://aims.fao.org/aos/agrovoc/c_15740; Http://aims.fao.org/aos/agrovoc/c_29195. |
| Ano: 1985 |
URL: http://hdl.handle.net/1834/3161 |
| |
|
|
| Taylor, Gary; Andrews, Linda; Gillespie, Jeffrey M.; Schupp, Alvin R.; Prinyawiwatkul, Witoon. |
| Emu and ostrich meats were compared with beef to identify and quantify their sensory attributes. A sensory panel was used to compare U.S. Department of Agriculture Choice top sirloin beef with emu and ostrich meat, both ground and intact forms. Comparisons of sensory quality and acceptability were made after zero, two, four and six months of frozen storage. Differences in flavor, juiciness and texture were detected between ratite meats and beef (the control). The differences were more pronounced for intact cuts than ground meat, with ratite meat usually being rated inferior to beef. Some differences in sensory acceptability across the sic-month storage period were revealed. Implications for marketing the ratite meats are made based upon the study. |
| Tipo: Journal Article |
Palavras-chave: Acceptability; Difference from control; Emu; Ostrich; Sensory quality; Storage; Agribusiness; Livestock Production/Industries. |
| Ano: 1998 |
URL: http://purl.umn.edu/90438 |
| |
|
|
| Resano, H.; Sanjuan, Ana Isabel. |
| The overall acceptability of 202 consumers has been analysed by ANOVA, multiple means comparison, cluster analysis and internal preference mapping (MDPREF). Three clusters are found with different preference criteria. These clusters can also be characterized according to actual purchase behaviour, declared consumption habits and sociodemographic characteristics. This study demonstrates the importance for the agro-food industry of examining consumers’ individual preferences as well as average ones, to obtain relevant information including not only the consumers’ preference trends, but also the most suitable segment to target a new product. In this way, the MDPREF shows that although consumers’ preferences tend to Iberian hams over white-breed hams, there is... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Internal preference mapping; Acceptability; Cluster analysis; Demand and Price Analysis. |
| Ano: 2008 |
URL: http://purl.umn.edu/44402 |
| |
|
|
| Dessimoni-Pinto,Nísia Andrade Villela; Moreira,Walkiria Alves; Cardoso,Leandro de Morais; Pantoja,Lílian Araújo. |
| The peel of jaboticaba is attractive regarding its nutritional, functional and sensory aspects. However, its use for consumption is still restricted due to the need of technological development in order to obtain processed preparations for its inclusion in the human diet. The purpose of this study was to produce jelly using the peel of jaboticaba and to characterize it chemically and sensorially. Diferent formulations were prepared, all with 50% of sugar and with different proportions of peel, pulp and pectin. The formulations, which were tested for preference, were the following: F1a (80% of peel, 20% of pulp and 0.5% of pectin) and F3b (50% of peel, 50% pulp and 1.0% of pectin). These formulations showed chemical composition of 216.44 mg phenolic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Peel of jaboticaba; Use of technology; Jelly; Acceptability; Pigments; Myrciaria. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400006 |
| |
|
|
| DIAS, P.F.; SOUTO, S.M.; FRANCO, A.A.. |
| O objetivo deste trabalho foi analisar, por meio de métodos de análise de variância multivariada, o comportamento de 16 espécies de leguminosas arbóreas, introduzidas em pastagem estabelecida de Brachiaria decumbens, a partir de mudas pequenas e em presença de animais, em quatro épocas do ano, em Seropédica, RJ. Nove variáveis relacionadas ao comprimento e ao número de brotos das mudas, antes e após o pastejo dos animais, foram utilizadas nas avaliações. As diferenças estatísticas entre as médias da variável canônica principal, pelo teste de Scott-Knott, indicaram a formação de quatro agrupamentos, tendo-se destacado o grupo formado pelos tratamentos Mimosa tenuiflora nas 3a e 4a avaliações. Diferenças entre as médias dos tratamentos, para cada variável,... |
| Tipo: Artigo em periódico indexado (ALICE) |
Palavras-chave: Variável canônica; Aceitabilidade; Sistemas silvipastoris; Canonical variable; Acceptability; Silvipastural systems. |
| Ano: 2007 |
URL: http://www.alice.cnptia.embrapa.br/handle/doc/120763 |
| |
|
| |
|
| |
|
|
| BIS-SOUZA,Camila Vespúcio; HENCK,Jenifer Mayara Monari; BARRETTO,Andrea Carla da Silva. |
| Abstract Inulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective color, texture profile, TBARS value, pH, microbiological and sensory evaluations. FR3, FR6, IN3 e IN6 showed no difference from the control to yield. Hardness values increased in OF6, WF3 and WF6 and it was similar to control. WF6 was the lowest score for the overall acceptance. Higher yield and hardness were found with the addition of insoluble fibers at 6% level. The TBARS values were not influenced by the addition of dietary fibers in low-fat beef burger. Inulin at 6% (IN6) level showed the highest score for all the sensory... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dietary fiber; Acceptability; Fat substitute; TPA; Inulin. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300522 |
| |
| Registros recuperados: 29 | |
|
|
|
